Jam Thumbprints

Even though I’m supposed to be doing the cooking, Mark has been happy to bake a bit in the evenings. I suppose it’s like how he’s supposed to be paying the bills, but I keep checking the investments. It’s hard to stay away from activities you enjoy.

Last night, Mark made another batch of Jam Thumbprints. These are some of our favorite cookies, and they always seem to turn out perfectly.

I love “food photography.” For some reason, cookbooks feel that if most of the food is out of focus, it looks tastier. I tried to replicate that here. I also used a bounce-flash off the ceiling for the soft lighting.

Jam Thumbprints

2/3 cup butter
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 1/2 cups AP flour
2 slightly beaten egg whites
1/3 to 1/2 cups of jam (we used blackberry)

1. Grease a cookie sheet; set aside. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar and beat till combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover; chill dough about 1 hour or till easy to handle.

2. Shape dugh into 1-in balls. Roll balls in egg whites. Place 1 inch apart on the prepared cookie sheet. Press our thumb into the center of each ball. Fill with jam! Bake in a 375° oven for 10-12 minutes or till edges are lightly browned. NOTE: The jam will be as hot as LAVA when it gets out of the oven. Be very careful handling the cookies.